Fig, Gorgonzola and Prosciutto Salad

I have to admit that a few years ago I would never have given fresh figs a second thought. I’ve used dried figs in sweet recipes but never had the courage to try a fresh one. Dried figs are available throughout the year, however, there is nothing quite like the unique taste and texture of fresh figs. They are sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds. Look for plump, slightly soft figs. Make sure there’s no shriveling or bruises. Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming. Figs are a good source of potassium (helps to control blood pressure) and also a good source of dietary fibre. Figs comes in all shapes and sizes. When in season, the figs available in Hong Kong come from Turkey or Brazil and these figs usually have a lovely deeper pink inside whereas the ones I bought for this recipe came from France. You can see they’re a bit smaller and not as pink but they still tasted sweet. This recipe is adapted from BBC’s Olive magazine.

Serves 2
4 ripe figs, halved or quartered (depending on size)
100g Gorgonzola or Dolcelatte, roughly sliced
1 tablespoon balsamic vinegar
2 handfuls watercress or rocket (woody stems removed)
6 slices prosciutto
olive oil

Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle balsamic vinegar over the top followed by the olive oil. Season with a bit of freshly ground pepper.

The Culinary Chase’s Note: Make sure you have a good piece of Italian bread on hand to mop up the juices! The flavor combinations from this dish are amazing. The sweetness from the figs really compliment the saltiness from the prosciutto and cheese. So easy to make and easy to devour! For more fig recipes, click here.


  1. meeso on August 6, 2007 at 19:17

    The salad just looks pretty!!!

  2. candyschultz on August 6, 2007 at 22:17

    I love fresh figs. My favorite preparation is to cut them, spoon a dollop of creme fraiche onto them and drizzle really good honey over. The simplest and most delicious dessert. Unfortunately we have had a dearth of decent figs in the last several years. I have all but given up. This salad sounds delicious.

  3. Chris on August 7, 2007 at 01:51

    I have never had fresh figs! My mom recently had then for the first time and now she can’t get enough of them! Your salad looks delicious!!

  4. Cynthia on August 7, 2007 at 02:49

    This salad is so good, the flavours and textures. I love sweet fruit paired with salty things.

  5. Jeanne on August 15, 2007 at 12:00

    I never saw the point of figs until I discovered fresh ones. They are also delicious drizzled with balsamic vinegar and roasted… I recently made a nectarine and Prosciutto starter – the fruity/meaty combination is great 🙂

  6. Preyanka on June 24, 2008 at 05:21

    I am obsessed with fresh figs; are they available in Bangkok? I am moving to BKK in July.

  7. The Culinary Chase on June 24, 2008 at 10:46

    Yes, Preyanka, figs are available here (when in season) & we had some last week! delicious!